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First Ribs in the Camp Chef Smoke Vault

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    First Ribs in the Camp Chef Smoke Vault

    Yesterday we had another unseasonably warm and calm day here in Mid Michigan. It was 42 degrees f with wind at 0 to 5 mph out of the SW. So it was a great opportunity to run the smoker. This time we did pork ribs. I purchased two racks of St Louis Cut from the local Meijer grocery store.
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    Rinsed and removed what was left of the membranes. I actually could not tell if the membranes had been removed. I think now that they were after reading another post. But that's another story. After prep we dry brined for an hour.
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    After about an hour with the smoker up to temp we applied Meathead's Memphis Dust and placed them in the chamber with about 4 oz of Apple chips. After about 45 minutes I added another 4 oz of wood chips.
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    After 5 1/2 hours we sauced them up with Sweet Baby Ray's and I finished them up on my Weber Gas Grill. Just to caramelize the sauce. Here are the finished ribs.
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    Served with my Wife's customized Bush's Original Baked Beans from the smoker. And some simple Jiffy Corn Muffins.
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    The ribs were good but not great! I did the bend test after about 5 1/2 hours and they cracked nicely. I was sure they were done. But the ribs were a bit chewy and didn't tug off the bone as easily as I would like. They also lacked overall tenderness. I think another 30 minutes to an hour would have been better. My pit temp was steady all day at 238 degrees f.
    Last edited by PJBowmaster; February 12, 2017, 08:36 PM.

    #2
    Beautiful!

    Comment


      #3
      238 F Pit temp? They sure look good. The bend test is good, another good test is to poke with a toothpick, picked that up right here in The Pit, gives you a good indication of how done the insides are. After a few tries you will be calibrated as to what to look for.

      Comment


      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Thank you for catching that. My pit temp was 238 degrees f. Corrected above....

      #4
      Looks like a fantastic Sunday meal!!! Great job!!!

      Comment


        #5
        Nice photos. I look at an undercooked rib this way - If it's undercooked today, tomorrow's leftovers will be spot on instead of overdone!

        Comment


          #6
          Looks great.

          Comment


            #7
            A mighty fine looking meal.

            Comment


              #8
              Sorry I missed this last week. Enjoy this amazing beautiful "April" weekend PJBowmaster !

              Comment


                #9
                I can't tell from the pic, but are you measuring the temp over the waterpan? I see a lot of steam there, that can be lowering temp by quite a bit. Then the temp for the top rack could be lowered by the ribs right underneath as well, might want to try another probe there too for the next cook.

                Overall they look great though, and as tbob4 said, when you heat these up, they'll be perfect!

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